Candied Walnuts: In a skillet, combine sugar and nuts. Stir over medium high heat until sugar melts. Watch carefully, do not burn. Mixture will be very hot. Spread on parchment-lined sheet pans to cool. Store in airtight container for use.
Strawberry Vinaigrette: Combine all ingredients in a mixing bowl or blender until completely blended. Be sure to break up large pieces of strawberry with wire whisk. Keep refrigerated for use.
Salad Build: Place 8 cups of romaine lettuce in a mixing bowl. Add ½ cup diced red onions, 1 cup Candied Walnuts and 1 cup Strawberry Vinaigrette. Toss until completely coated. Place lettuce and veggie mixture on serving plate and pile as high as possible. Scatter strawberry halves over lettuce mixture. Top entire salad with ½ cup crumbled goat cheese.